Tandoori Chicken Burgers
These are a BBQ favourite but equally delicious cooked in the oven. They make a fun alternative to the traditional burger, packed full of mellow spices. We highly recommend introducing your children to different cultural flavours such as spices - it is amazing how open they are to experiencing new tastes.
For very small children you may like to make mini burgers, serve them without the naan and offer raita as a dipping sauce.
The spices used in this recipe have potent natural anti-inflammatory properties. You could serve these burgers with crunchy carrot coleslaw, rich in vitamin C & beta carotene, to boost the immune system.
Makes 4 burgers
Takes 15-20 minutes
2 chicken breasts – chopped up finely (if using a food processor don’t let it turn paste like)
1-2 cm ginger finely chopped
1 garlic cloves finely chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne, depending on your heat levels
1/2 teaspoon paprika
2 spring onions finely chopped
1/2 tablespoon lemon juice
Mango Raita
3 tablespoons Mango chutney
100ml natural yoghurt
4 naan breads
Sliced cucumber, red onion, lettuce, tomato and a bunch of coriander
Method
Pre heat the oven to 200 degrees.
Place the chopped up chicken in a bowl and mix in with all the other ingredients. Divide the mixture into 8 balls and flatten in your hand to make thin disc like burgers about 2 cm thick. Place on a plate and leave to chill and firm up for 30 minutes in the fridge. Alternatively you can prepare the burgers in advance and leave for up to 24 hours which will allow the flavours to develop more.
Lightly oil a baking tray and place into the oven for a minute or so to heat up slightly. Cook your burgers for 5-6 minutes each side – turning in between (they should take on a bit of colour).
Meanwhile get on with making your yoghurt dressing. Just mix the chutney and yoghurt together in a bowel. Pop your naan into the oven to heat through for few minutes (it will soften a lot and be much easier to bend).
When ready to assemble, place your chicken burger on top of one half of the naan, spoon on a generous dollop of mango riata and pile with the sliced cucumber, red onion and tomatoes before folding the naan over to create a bun!
Serve with a crunchy bean and mange tout salad topped with sesame oil and seeds.
For helpful tips and full recipe go to Tandori Chicken Burgers in Dinner Section
